[vc_row][vc_column][vc_column_text] Authors  Cedric Moretton, Cecille Gouttefangeas, Constance Dubois, Frederic Jaques Tessier, Chantal Fradin, Emmanuelle Prost-Camus, Michel Prost, Marc Haumont, Henri Nigay  Abstract  The article delves into the antioxidant capacity of some candies used in different industrial food products and establishes their color as a key factor in determining this capacity. In tests, certain types of caramel increased the antioxidant response of C. elegans.  Importance of the article for the Red...

[vc_row][vc_column][vc_column_text] Authors  Billy Cao, Shue Lv  Abstract  The article deals with research on the application of green light (added to sunlight) in the treatment of ginger, which led to an increase in the expression of photosynthetic genes and the rate of photosynthesis in the plant. As a consequence of the accumulation of photosynthetic products, the material requirements were improved to increase the biomass and improve the functional ingredients of the rhizome.  Relevance...

[vc_row][vc_column][vc_column_text] Authors  Pavidharshini Selvasekaran, Ramalingam Chidambaram  Abstract  In conclusion, the article shows that food grade airgel as a carrier matrix of functional ingredients protects micronutrients, healthy oils and bioactive compounds from degradation, improves their bioavailability and controls their release at the target site.  Relevance for the Red Tecnomifood  The aim of the current review is to highlight the influence of various production conditions on the final structural properties of each food grade airgel. Recent...

[vc_row][vc_column][vc_column_text] Authors  Siwen Xue, Derico Setyabrata, Connie C. Bonham, Yuan H. Brad Kim  Abstract  The article investigates the efficacy of using dry aged beef rinds as a functional food ingredient. Dry aging of the meat led to higher antioxidant capacities compared to other methods.  Importance for the Red Tecnomifood  The article serves to know some functional properties of a very characteristic product and also compares the effectiveness of different treatments of the food matrix to...

[vc_row][vc_column][vc_column_text] Authors  Jingwen Xu, Younghui Li, Yong Zao Donghai, Wang Weiqun Wang   Abstract  Dietary Antioxidant Fiber (ADF) is a promising food ingredient with health and nutritional benefits. The main sources of ADF include vegetables, fruits, grains, and seeds. Adding ADF to bread improves bread nutritional values ​​and shelf life, attributed to its dietary fiber, polyphenol components, and antioxidant capacity.  Importance for the Red Tecnomifood The article delves not only into the...

[vc_row][vc_column][vc_column_text] Authors  Zhang Kuilian, Juan Sun, Mincong Fan, Haifeng Qian, Hao Ying, Yang Li, Li Wan  Abstract  Activation and recruitment of brown adipose tissue are promising and effective methods for the treatment of obesity and related diseases. Several functional ingredients have been shown to activate brown adipocytes. Today, whole grains are recommended as healthier foods than refined grains for the higher content of functional ingredients, such as dietary fiber,...

[vc_row][vc_column][vc_column_text] Authors  Jorge G. Figueroa, Isabel Borrás-Linarés, Raquel del Pino García, José Antonio Curiel, Jesús Lozano-Sánchez, Antonio Segura-Carretero.  Abstract  Avocado peel is a by-product obtained in large quantities in the food industry without further applications despite its richness in bioactive compounds. In this context, a “green efficient” microwave-assisted extraction (MAE) was optimized to maximize the extraction of bioactive polyphenols.  Importance for the Red Tecnomifood  The article delves into the possible applications of the...

[vc_row][vc_column][vc_column_text] Authors  Dan Zhu, Biniam Kebede, Kiri McComb, Alan Hayman, Gang Chen, Russell Frew  Abstract  Milk is one of the most important food sources for human nutrition. The chemical composition of milk varies based on many factors and can influence its nutritional value and safety. This review focuses on the changing metabolites of milk, which are relevant to both inherent factors, such as breed of cow, dairy animal species, and stage of lactation, as well as external factors,...

[vc_row][vc_column][vc_column_text] Authors  Mª José Hernández, Elena Franco  Abstract  The article explores postbiotics as possible functional ingredients compared to other biotics, since they have a longer shelf life and excellent potential to develop fermented products, being a very good alternative to generate foods with specific health effects.  Importance of the article for the Red Tecnomifood  The objective of this review is to describe the characteristics and mechanisms of action of the different...

[vc_row][vc_column][vc_column_text] Authors  Jonatan Jafet, María Alejandra González-Tamayo, Maira Rubí  Abstract  Innovative technologies, such as high hydrostatic pressure, ultrasound, microwave, drying and extrusion, are used to process food products using short processing time and low temperature conditions, to prolong shelf life and preserve nutritional value, sensory quality and food safety.  Importance of the article for the Red Tecnomifood  Mayan communities cultivate a wide variety of plant foods that could be of interest due...